Today we continue Cocktail Culture with my recipe for the Slivovitz World Cocktail Competition and some history about this delicious liquor.
Kosher slivovitz aged for five years.
Slivovitz can also be kosher. RUDOLF JELÍNEK offers you this rarity, which combines stringent rules and Wallachian tradition, and is brought to you in a five year-old aged form. A combination of traditional production processes, along with supervision by representatives of the American Orthodox Union.
This clear distillate with a sweetish almond aroma from the pits and a delicate, fruity flavour, is prepared by Vizovice master distillers using the latest technology, under the supervision of representatives of the Jewish organization which awards the kosher certificate.
Is a first class spirit. An expert in Jewish law supervises the plum picker and R. Jelinek Slivoviz is then made according to Mr. Jelinek's 1934 recipe. The spirit is then matured for 5 years
Throughout Central Europe, brandy produced from plums (slivovitz) has been popular for centuries and R. Jelinek has always been at the center. While traveling in Bohemia and if you were to inquire about R. Jelinek, the response would generally be ah, you mean the plum people. The point being that plums and Jelinek are one and the same. For generations we have been refining the formula of the process which produces this delicious product. Start with plums grown in the region of Vizovice, together with the triple distillation process and the patient aging process which takes a minimum of five years and the result is a plum brandy (slivovitz) of exceptional flavor and smooth taste.
2oz R. Jelinek Slivovitz Kosher 5yo
8 pieces of flambé Slivovitz Pineapple
2 drops of Organic Vanilla extract
1/2oz strong cinnamon tea
1/2oz pineapple juice
1/2oz aquafaba (vegan option for egg whites)
Garnish: cinnamon stick, flag of caramelized pineapple and a drop of vanilla extract.
For the pineapple cut one slice of half inch, take out the borders, cut in 8 pieces, in a pan add the chunks and over two spoons of sugar, add one once of Slivovitz and torch until the sugar start becoming caramel and the pineapple had that nice flambé style.
For the cinnamon tea, in half cup of very hot water place 8 sticks of cinnamon and leave it infuse for for around one hour until get fresh temperature and strong flavor.
For the cocktail add the chunks of flambé pineapple in the mixing tin and muddle, add the other ingredients, fill with ice and shake hard, discard the ice and shake again (reverse shake), pour in a cold Nick and Nora or similar glass with some ice.